With the objective of analysing and considering new ways of collaboration and benefit synergies, the Foodservice Cluster has facilitated a new B2B reunion of co-innovation between SERHS Food and GB Foods, two of their associates.
The meetings arise, on the one hand, from the purpose of GB Foods to enter the world of catering for school communities, and, on the other hand, from the needs of SERHS Food to adapt to the new Public Health Agency’s normative from Catalonia, which increases the number of dishes with vegetal protein that are served in schools.
«This new challenge will help us to be able to introduce dishes in our schools and be able to enhance the consumption of vegetables and to try to do so in a sustainable way and giving variety, that it is not always to eat the same legume in the same way» says Lourdes Català, responsible of the Dietetics Department at SERHS Food.
«I am convinced that when several companies work together, we unify needs, we understand each other and, among all, we understand the client. It is very enriching having these meetings and be able to develop joint proposals because we have a great knowledge of the industrial part and I believe that we can be a good solution for the sector and thus support infant nutrition» adds on his part Ricardo Clavel, marketing manager at Foodservice from GB Foods.
Within the SERHS Food pyramid, the axes of quality and food safety have been part of the fundamental strategic aspects of the activity for more than 40 years. In addition, a very important aspect within the company in order to improve sustainability and energy efficiency in all production cycles was the entry into operation of the Mataró High Performance kitchen (C.A.R.).
At SERHS Food, we are very happy that this year we are certified as the first and only collective catering company in Spain, in High Performance Kitchen, in the FSSC 22000 v5 norm and that it also has ISO 9001: 2015 on quality and ISO 22,000: 2018 on food security.
Also, the Sant Jaume de Calella Hospital trusts SERHS Food with the management of the food service and for approximately 20 years it has been certified in the ISO 22,000: 2018 norm, as well as ISO 14001: 2015 on environmental aspects.
Like the Arnau de Vilanova Hospital (Lleida), it relies on SERHS Food to carry out its food catering service in the health complex and is also ISO 22,000: 2018 certified, which accredits maximum food safety in all its processes.
SERHS Food, as a company, wants to improve the day to day to contribute the best service possible.
There is a great improvement to consider in the processes of each one thanks to the International norms and the new versions of each one, which range from the analysis of the risks and opportunities (SWOTs), to the introduction of new actions such as Food Defense or Food Fraud, up to the improvement in both external and internal communication.
Thus, the team responsible for this great and important management, made up of a specialized and multidisciplinary team with a long history, is the SERHS Food quality and dietetic department.
It is about creating a platform to integrate the excess seasonal fish catching of the primary producer, km.0, directly for the social and commercial restaurateur. There is a project to develop a virtual market, a supply and demand forecasting platform based on variables and AI technology and Big Data.
The Lonja de Futuros Operative Group concludes with challenges, opportunities, and future projects: sardine pate, blue crab extract, shrimp powder, anchovy hummus and fish stock from Roses.
It is a project promoted by the Foodservice Cluster of Catalonia and RADI, Grup Arrusé, Cofradía de la Escala, IRTA and SERHS Food participate. Funded by EAFRD and DARP.
A solid group of companies coordinated by the Food service Cluster
On October 30, the Lonja de Futuros operating group, made up of companies from different fields of activity, complementary to each other, ended. RADI (food research and development of ingredients, especially powders), Grupo Arrusé (chain of Mediterranean cuisine restaurants), Cofradía de la Escala (pioneer throughout the State in intranet auctions), IRTA (Research Institute of the Government of Catalonia, attached to the Department of Agriculture, Livestock, Fisheries and Food), and SERHS Food (comprehensive food service for communities).
The main idea is to increase the participation and orientation towards the market of entities normally closed and circumscribed to the physical market of La Lonja, thus reaching an entire value chain such as that of Social and Commercial Catering thanks to the coordination and leadership of the foodservice Cluster of Catalonia. In addition, the project can continue to be developed in other areas: Promotion of technologies to optimize purchase and sale prices by seasonally adjusting the offer.
There are fundamental aspects of the project such as the integration of different markets to bring together and consolidate a global offer in a single marketplace, generate marketing opportunities for new products and services, as well as the promotion of the circular economy in the food sector.
The creation of this operating group, together with the diagnoses carried out and the proposed project ideas generated, should allow the integration of the fish supply in the collective and commercial catering directly from the primary producer, through a portfolio of ideas and projects applicable to the sector .
SERHS Food has an important dietetics department that follows the precepts of the Mediterranean diet when preparing menus, as well as the recommendations of the Catalan Public Health Agency, among other entities. The objective is to have balanced, healthy, sustainable menus designed for each type of user, offering the maximum guarantee of food safety.
The final result of the creation of the operating group has allowed:
- Improve knowledge of the sector by identifying good practices.
- Promote the identification of innovative projects and advanced solutions applicable to the Food Services sector using innovative technologies that allow promoting innovation projects in information management (Food Date and I.A.).
- Promote the creation of the local by-products that avoid food waste and enhance sustainability.
- The improvement of environmental management and performance.
- Reduction of waste, carbon footprints and reduction of food waste creating new by-products for the food industry.
Main challenges and opportunities identified:
- Adapt the objectives of the Task Force to the Covid crisis. Opportunities to further improve the hygiene and food safety of products.
- Difficulties to connect producer with transformer. Opportunity to propose a virtual fish market project through a program for the collection and analysis of data from Catalan fish markets in real time.
- Lack of communication between boxes and technological backwardness. Promote an operating group that works to integrate Catalan markets into a community that maintains constant communication and adapts to technological developments that allow a better quality of service and product and benefits both the producer and the consumer.
- Difficulties to include the primary sector in the foodservice value chain. Improve communication with this sector and plan to hold conferences dedicated to them to attract them and demonstrate how the reality of the foodservice value chain can be promoted if we incorporate them and we all benefit.
Summary list of identified projects:
The creation of a virtual platform for forecasting the supply with data averages. A market platform that matches supply with demand based on the variables that are defined can buy fish at current prices or at future prices.
A pilot test with blue crab extract was planned. As of November 9, IRTA will have a Pulse Combustion Dryer (device to dry any type of pasta) in its facilities, in which, due to the blue crab theme, it could go very well. It is a device that requires a minimum of 30 kilograms to produce the powder. The amount of powder varies depending on the amount of water in the product.
An operating group will be defined that works to integrate the Catalan markets into a community that maintains constant communication and adapts to technological innovations that allow better quality of service and product and benefits both the producer and the consumer.
A project will be promoted to create a blue crab meat extraction machinery replicating models such as those from Canada and Norway to make Catalonia a benchmark in this process. And, at the same time, that it can be used to reduce the carbon footprint (CO2).
The Lleida Biomedical Research Institute, Dr. Pifarré Foundation, and SERHS Food have renewed the collaboration agreement that both entities have had for a few years to promote, develop, manage and disseminate biomedical research and research training in the field of health sciences, mainly in Lleida.
SERHS Food for more than 40 years has shown a special commitment to society and the economic and social environment. In the case of Lleida, the company has a special implantation that has recently increased with the management of the food service of new centres such as the Mental Health Hospital and the Almacelles de San Juan de Dios’ Assistance Centre in Tierras de Lleida and they have joined to the Arnau de Vilanova de Lleida University Hospital (HUAV) and the Santa María Hospital’s socio-sanitary complex. In the education field, SERHS Food has been providing the food service for more than 4 years at the Claver Raimat School (Lleida Jesuits) of more than 1.300 students, a reference centre in the area.
IRBLleida also supports the research groups that work at the University of Lleida and the Leridano Health System, to investigate relevant diseases such as cancer, strokes, multiple sclerosis, diabetes, pleura, aging, nervous system, cardiovascular system, disorders and respiratory infections, mental disorders, among others. It has almost five hundred people related to the research, and brings together biomedical research in Lleida, both in the health field and in the university field. Since it was established in 2004, the scientific activity of IRB Lleida has multiplied and has the support of more than one hundred and sixty companies and entities from Lleida, with the help of which the search of its groups has given important results, as it has made it possible to better understand these diseases and improve their diagnosis and treatment.
This July 2020, Bioibérica’s new corporate offices have come into operation in Esplugues de Llobregat.
For more than 25 years, SERHS Food has already provided the food service that the company has had at the Palafolls plant. In Esplugues, the staff’s dining hall stands out by the offer of healthy products, with balanced food based in the Mediterranean diet and different gastronomic options. The individual satisfaction of each user prevails offering different diets according to their needs. Coffee breaks, work lunches and other events are also planned. The sustainable vision of the activity, deeply rooted in Bioibérica, has been very present in the service in aspects such as the installation of water fountains, consumption of km0-ecological products and the use of single-use-bio-compostable material, among other actions.
In this sense, Eudec’s fifth range dishes, used as a help in the kitchen and which are made in SERHS Food’s high-performance kitchen in Mataró, are a good example -another ingredient- also in efficiency and reduction of impact on CO2 (3 times less electricity consumption than traditional kitchen), minimization of waste (100% recyclable tray) and optimization of food waste, avoiding it. SERHS Food has more than 40 years of trajectory, a team with 2.550 employees and it is the first and only collective catering company in Spain certified in the food safety FSSC 22000 norm.
Bioibérica, founded in 1975, is a global company in the life sciences sector that is committed to improving the health and well-being of people, animals, and plants. They specialize in the identification, extraction, and development of biomolecules of animal origin, which are transformed into high-quality products for the pharmaceutical, nutraceutical, veterinary, animal nutrition and agricultural industries. They have a team of more than 400 professionals, 9 production centres and they sell in more than 80 countries.
Foodservice Cluster’s president, Raimon Bagó, Serhs Food General Director, aims to group in a single cluster the set of actors that are involved in the social and commercial restoration sector’s value chain to boost collaborative projects in the fields of food safety, personalized nutrition or sustainability.
The new cluster, which keeps the Foodservice name, groups more than eighty companies and it is one of the 29 entities that are part of the Cataluña Clusters de ACCIÓN program.
The cluster is currently working in the boost of projects to contribute to the fight against Covid-19 as the support to recuperate the restoration sector or the safety in restaurants.
The Catalan clusters Foodservice and Food N’Nutrition, specialized in the food and nutrition scopes, have merged in one entity with the aim of increasing the critical mass in the Catalonia sector and boost greater reach projects, as well as generating synergies and scale economies. This new entity is one of the 29 Catalan clusters that are part of the Cataluña Clusters de ACCIÓN program -the agency for the competitiveness of the company, under the Department of Enterprise and Knowledge-.
The new cluster, which will keep the Foodservice Cluster name, currently gathers more than eighty companies with the aim of unifying agents and actors involved in the value chain of the organized social and commercial restoration sector. According to Raimon Bagó “with this merge it is intended to increase the cluster’s potential within the food sector, integrating the different agents in a more vertical and representative entity, as well as optimizing resources with a more global strategy”. For Bagó, with this merge, “the restoration, along with health and nutrition, will incorporate a very important and complementary active that will bring a lot of added value to the cluster’s chain value”.
According to the director of the ACTION Cluster Unit, Joan Martí, “cluster mergers are positive when they allow gaining critical mass without losing strategic focus, as in this case”. According to Martí, “internationally, the beginning of a trend of merging clusters is observed, since in a complex global environment there is dimension to articulate impact projects”. “This trend has already started in Catalonia with the creation of the Catalionia Bio & HealthTeach cluster and now we already have two cases, and surely there will be more in the future”.
The objective of this merge is to share experiences and knowledge to boost new collaborative projects in the food and restoration scopes, in aspects such as food safety, personalized nutrition, ingredients development and functional foods or the improvement of the sector’s sustainability. In this way, the Foodservice Cluster’s activities for this 2020 will be organized based in six strategic axes: food safety, health and nutrition, digitalization, shared value, strategic change management, green, blue and circular economy, and the efficiency of human and productive resources on the farm.
In this way, currently, the new entity has focused on the boost of projects to contribute to the fight against Covid-19 from the food sector’s point of view, as is the case of an initiative to support the restoration sector as consequence of the crisis through advanced reservations or to promote safety in restaurants.
What is a cluster?
A cluster is a group of companies (startups, SMEs and multinationals) and surroundings agents (universities and technological centres) from a certain economic area that share resources, generate synergies and that project internationally. It is an instrument that improves competitiveness among members that are part from the development of joint transforming projects and the definition of strategic challenges for their sector. In Catalonia, the clusters represent the 30% of the GDP (74 billion euros of added billing) and generate more than 300.000 job positions.
Nowadays, 29 clusters are part of the Cataluña Clusters de ACCIÓN program, an initiative driven to accompany the Catalan clusters to help them focus their strategy, train the cluster managers, co-finance strategic projects and organize trips to reference ecosystems for international benchmarking and close collaborative projects among Catalan clusters or international entities, among other initiatives.
Food services are considered an essential activity in the current context. The collective catering sector is one of the most important in our country and we offer services to a large number of users. The current sanitary situation derived from COVID-19 obliges to establish protocols so that the operation of the facilities does not increase the risk of community contagion, as well as defining the extraordinary protection measures following the recommendations of the health authorities for workers, clients, users and collaborators who must have the maximum protections and guarantees.
This is the objective of the new measures, good practice, and protocols that we at SERHS Food have applied according to the different regulations, instructions, and health recommendations to be respected for the sector. Nowadays there is no evidence that food may be a source or a route of COVID-19 transmission. Corroborated by the WHO (World Health Organization) and EFSA (European Food Safety Authority).
We have developed tools to help us identify and analyse the risks in our establishments with more detail to minimize them, as well as implement better practices in the service, facilities and with the personnel in the chain service to deal with the virus. They also work to complement other protocols already established such as the HACCP manual, cleaning plans or any other hygienic-sanitary requirement, psychosocial aspect, or quality standard.
TERMS AND DEFINITIONS
COVID-19: it is a disease produced by the coronavirus SARS-*CoV-2, a virus first detected in December 2019. The most common symptoms caused by this disease are fever, cough and feeling of shortness of breath. Other symptoms could include tiredness, pain, nose leaks, sore throat, headache, diarrhoea, vomit. Some people lose the sense of smell or taste.
RISK: possibility of a person getting the coronavirus SARS-*CoV-2.
RISK MANAGEMENT: coordinated activities to direct and control the organization of different activities in relation to risk.
AREAS OF ACTION (basic aspects)
HIGH PERFORMANCE KITCHEN (CAR)
- It is accredited with the FSSC22000 food safety regulation that establishes strict hygiene and control protocols
- Cleaning and disinfection of all spaces and risk points has been increased, as well as signalling and EPIS equipment for workers
- Covid-19 general formation
- Control and management of supplier schedules and contingency plans.
- Service and prevention measures agreed with each centre (contingency plan)
- Wide range of service options
- Emergency packs service
- Communication to involved parties of measures. Posters, signalling.
GENERAL OPERATIVE CLEANING
- Cleaning and disinfection of all spaces and risk points. Previous check list.
- Use of approved viricidal products
- Dishwashing at high temperature rinse (80°)
- Measures signalling in the centres.
- Zone 0 supplier reception
- Maintaining of 2 meters safety distance
- Extended hygiene measures (hand washing, WC, tables)
- Limited capacity for restoration services in space and shifts according to unconfinement phases
- Disposable materials, individual or assisted packaging
- Secure, contactless payment methods
- Supply of approved EPIs and application of control measurements
- Covid-19 related training
- Adjustment of schedules and confluence zones
- Instructions for uniformity and hygiene (hand washing)
All these measures applied by SERHS Food in more detail in each centre or service, and which are dynamic due to the changing situation, must fulfil the purpose of preventing the risk of contagion as much as possible, protecting all those involved in the chain of value and transmit security and confidence in management.
From mid-March to the end of May, SERHS Food has multiplied by four the number of individual meals served to users of the Home Care Service (SAD). More than 50.000 have been prepared weekly at the High Performance Kitchen (CAR) in Mataró.
The number of centers managed has increased from six in March (Granollers, Badalona, Platja D’Aro, Barcelona, Santa Coloma…) to more than 17 new centers that have incorporated to the service such as Lloret, Blanes, as well as field hospitals from Barcelona, Lleida, among others, and at the same time, those who have seen their needs multiplied.
SERHS Food’s home social meal service, pioneers and benchmarks in this field, aims to provide nutritional, physical and social well-being to people in a situation of dependency or vulnerability. The service consists of the preparation and delivery of balanced and healthy meals, with the control of nutritionists, adapted to each person and presented in each person’s home in adequate quality and food safety conditions as well as personalized contact and advice. The personalization of the diets, food safety, the variety of dishes cooked (more than 130 with 10 combinable diets) and the contact with the users, are key parts of SAD, which presents a great development perspective with special pricing conditions for social entities and foundations.
SERHS Food is the first and only certified collective catering company in Spain with the FSSC 22000 standard for maximum food safety.
From the temporary hospital in la Fira de Barcelona, hotels and centers in Sabadell, Blanes, Lloret, Calella, Granollers, Lleida, to the expansion and extension of the home care service (SAD) to a great number of catalan municipalities, are the main users of this service and product adapted to each specific requirement both in terms of diet, and logistics distribution.
Given the exceptional moment that the collective restoration is living and the need to provide food service to health centers, field hospitals or special facilities, SERHS Food who counts with more than 40 years of experience, has implemented this line of emergency activity for the City Council, social care entities for vulnerable people, health centers and emergency operating personnel. Prevention and control measures for the covid-19 have been reinforced in all of the management and processing centers.
At the High Performance Kitchen (CAR de Mataró, Barcelona) 5th range dishes are prepared, refrigerated or frozen, in single or multiple portions, with the maximum food safety and under the dietary control of each type of user, key to their individual nutrition and health. The menus based on the mediterranean diet are presented for lunch, dinner or for full pension regime, they don’t include preservatives nor sweeteners. It is only cooked with olive oil or high oleic oil and natural ingredients. SERHS Food is the first and only collective restoration company in Spain that counts with the FSSC22000 food safety certification.
See in press: